Strawberry Cream with Rhubarb
Slit vanilla beans lengthwise and scrape out the seeds. Rinse rhubarb, trim, and cut into 4 cm (approximately 1 1/2-inch) pieces. Place rhubarb in a saucepan with white wine, apple juice, 150 grams (approximately 1/3 cup) of sugar, cinnamon, star anise, 2 vanilla beans and half the vanilla seeds. Simmer for 20 minutes, then pour through a sieve into a second pot. Cook rhubarb a few minutes at low heat until it is soft but does not break down, remove from heat and let cool.
Rinse strawberries, set aside 4 beautiful ones for garnish, and puree the rest.
Soak the gelatin in cold water. Whip cream until stiff and mix with strawberry puree and quark. Boil lemon juice and zest with remaining sugar and the vanilla seeds. Let the sugar dissolve, then remove from heat and let cool slightly. Add the gelatin and dissolve in the hot lemon mixture. Mix 2-3 tablespoons of strawberry cream with the lemon gelatin and then mix thoroughly with the remaining strawberry cream. Spoon cream into 4 small ramekins and refrigerate for 3-4 hours, covered.
To serve, put the molds briefly in hot water to loosen and turn out onto plates.